The Best Vegan Pasta Salad
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
This vegan pasta salad is made with rotini pasta dressed in a tangy balsamic vinaigrette and tossed with artichoke hearts, marinated mushrooms, roasted red peppers, olives and herbs!
Course:
Side
Cuisine:
American, Italian
Servings: 6
Calories: 216 kcal
Ingredients
- 8 ounces dried rotini pasta
- ¼ cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon red wine vinegar
- 2 garlic cloves, minced
- ¼ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper
- ¾ cup marinated mushrooms
- ½ cup Kalamata olives
- ½ cup marinated artichoke hearts, quartered
- ½ cup roasted red peppers, chopped
- ½ cup thinly sliced radicchio
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh basil
Instructions
-
Bring a medium pot of salted water to a boil. Add the pasta and cook it according to the package directions.
-
Drain the pasta into a colander and transfer it to a large bowl. Toss it with a dash of olive oil to prevent sticking.
-
While the pasta cooks, place the oil, balsamic vinegar, red wine vinegar, garlic, salt and pepper into a small bowl or shaker. Whisk or shake until the ingredients are thoroughly mixed.
-
Pour the dressing over the pasta, and add the remaining ingredients. Toss until everything is mixed and coated with dressing.
-
Taste-test your pasta salad and season it with more salt and pepper to taste.
-
Serve immediately or cover tightly and chill for later.
Nutrition Facts
The Best Vegan Pasta Salad
Amount Per Serving (1 cup)
Calories 216
Calories from Fat 103
% Daily Value*
Fat 11.4g18%
Saturated Fat 1.6g8%
Sodium 292mg12%
Potassium 126mg4%
Carbohydrates 24.3g8%
Fiber 0.9g4%
Sugar 1.5g2%
Calcium 20mg2%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.